Description
A refreshing and quick 20-Minute Spinach Blueberry Salad with a zesty lemon vinaigrette. Perfect for a light lunch or a healthy side dish.
Ingredients
Scale
- 4 cups fresh baby spinach, washed and dried thoroughly
- 1 cup fresh blueberries, washed and picked over
- 1/4 cup chopped walnuts or pecans, toasted
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup thinly sliced red onion (optional)
- For the Lemon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, and honey/maple syrup. Season with salt and pepper.
- 2. Assemble the Salad Base: In a large bowl, combine the dried baby spinach.
- 3. Add the Fruit and Nuts: Scatter fresh blueberries and toasted nuts over the spinach.
- 4. Incorporate Optional Add-ins: Add crumbled cheese and sliced red onion, if using.
- 5. Dress the Salad: Drizzle with about half the vinaigrette and toss gently. Add more dressing as needed.
- 6. Serve Immediately: Enjoy the salad right away.
Notes
Store undressed salad components and vinaigrette separately in the refrigerator for up to 2 days. Leftover dressed salad is not recommended.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-350 (depending on cheese and nuts)
- Sugar: Approx. 10-15g
- Sodium: Approx. 100-200mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 15-25g
- Fiber: Approx. 4-7g
- Protein: Approx. 5-10g